Recipe variants

id	recipe_id	variant_label	source_book	source_author	source_year	source_page	source_pdf_filename	method	garnish	ice	tasting_nose	tasting_palate	tasting_finish	tasting_summary	historical_notes	technique_notes	personal_notes	variant_commentary
3461	1212	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	79	Louis' Mixed Drinks by Muckensturm (1906).md	["Put a clear ice block in the pitcher first, add the remaining ingredients, fizz with German seltzer, ornament, and serve."]	Seasonal fruit, cucumber peel, and mint	Ice	—	—	—	—	—	—	—	—
4097	1212	—	Jack's Manual	J. A. Grohusko	1910	75	1910 Jack's Manual by J A Grohusko.md	["Build the Rhine wine, brandy, curacao, maraschino, orange, lemon, club soda, and a large piece of ice in a punch bowl.", "Stir well together, add mint, and serve."]	Mint, sliced orange, and sliced lemon	Large piece of ice	—	—	—	—	—	—	—	—
5183	1212	Straub 1913	Straub's Manual of Mixed Drinks	Jacques Straub	1913	65	1913 Straub's Manual of Mixed Drinks by Jacques Straub.md	["Stir well in a large glass pitcher with a long cube of ice.", "Decorate with fruit and a bunch of fresh mint."]	Fruit and mint	Long cube ice	—	—	—	—	This matters because Straub preserves another fully decorated German-wine cup branch at party scale.	The key service logic is the shared pitcher build with sparkling mineral water and elaborate fruit decoration.	—	Straub's version is more liqueur-accented than the earlier Lowe checkpoint already in the ontology.
7336	1212	Vino del Rin	Cocktails	Pedro Chicote	1928	260	1928 Cocktails by Pedro Chicote.md	["Build in a whiskey glass over ice and serve with straws."]	Orange slice, lemon slice, and mixed fruit	Ice pieces	—	—	—	—	This matters because it preserves a compact single-glass Rhine wine cup in Chicote's Spanish service world.	—	—	The tiny cognac and curacao measures are OCR-damaged, but the structural role of both ingredients is clear.
8110	1212	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	125	1935 Old Waldorf-Astoria Bar Book.md	["Mix well in a pitcher."]	—	Cracked ice	—	—	—	—	—	—	—	—
8433	1212	—	The Artistry of Mixing Drinks	Frank Meier	1936	54	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir gently and serve."]	—	—	—	—	—	—	—	—	—	—
2753	1213	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	113	1903 Daly's Bartenders' Encyclopedia.md	["Two-thirds fill a large glass or pewter mug with old ale.", "Fill the remaining third with lager beer and serve."]	—	—	—	—	—	—	—	The drink is defined entirely by the beer split.	—	—
2754	1214	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	113	1903 Daly's Bartenders' Encyclopedia.md	["Shake the fine ice, kirschwasser, brandy, maraschino, and black coffee well.", "Strain into a fancy stem glass and serve."]	—	Fine ice	—	—	—	—	—	—	—	—
3928	1214	—	Jack's Manual	J. A. Grohusko	1910	45	1910 Jack's Manual by J A Grohusko.md	["Shake the sugar, Kirschwasser, cold black coffee, brandy, and fine shaved ice until frapped.", "Strain into a wine glass and serve."]	—	Fine shaved ice	—	—	—	—	—	—	—	—
2756	1215	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	114	1903 Daly's Bartenders' Encyclopedia.md	["Put the brandy in a star champagne glass and add ice-cold milk, spooning well to prevent curdling.", "Drop the yolk of a fresh cold egg into the drink without breaking it and serve."]	Whole egg yolk	—	—	—	—	—	—	Preventing curdling and preserving the yolk whole are the defining service details.	—	—
2758	1216	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	115	1903 Daly's Bartenders' Encyclopedia.md	["Put the sugar, hot water, and bitters into a hot whiskey glass.", "Fill the glass with whiskey, twist a piece of lemon peel on top, and serve."]	Expressed lemon peel	—	—	—	—	—	Daly frames it as a reviver for chilled drivers and automobilists.	—	—	—
2759	1217	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	115	1903 Daly's Bartenders' Encyclopedia.md	["Dissolve the sugar in water and add the lemon juice and fine ice.", "Fill the balance with rum, shake well, and serve with straws."]	—	Fine ice	—	—	—	—	—	—	—	—
2760	1218	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	116	1903 Daly's Bartenders' Encyclopedia.md	["Three-quarters fill a small china cup with hot black coffee and add the sugar and brandy.", "Ignite and serve in the presence of the customer."]	—	—	—	—	—	—	—	Visible ignition at service is part of the drink identity.	—	—
2761	1219	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	116	1903 Daly's Bartenders' Encyclopedia.md	["Pour the sarsaparilla, gin, and checkerberry into a thin bar glass.", "Spoon well and serve."]	—	—	—	—	—	—	Daly gives it a lively social-class aside rather than a sober trade note.	—	—	—
2762	1220	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	116	1903 Daly's Bartenders' Encyclopedia.md	["Put the Russian allash, maraschino, and clear ice into a large thin goblet.", "Fill with club soda, add three thin slices of lime, and serve."]	Thin slices of lime	Clear ice	—	—	—	—	—	—	—	—
2763	1221	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	117	1903 Daly's Bartenders' Encyclopedia.md	["Mix the raspberry syrup, sugar in seltzer, lime juice, whiskey, Jamaica rum, and shaved ice well with a spoon.", "Mash the fruit in the bottom of a large punch glass, pour the mixture over it, and serve."]	Mashed berries and pineapple	Shaved ice	—	—	—	—	Daly explicitly ties it to bankers and brokers.	The separated fruit-mash stage is the key part of the service logic.	—	—
2764	1222	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	117	1903 Daly's Bartenders' Encyclopedia.md	["Put the sugar, bitters, curacoa, creme yvette, fruit, and clear ice into a large thin goblet.", "Fill with imported champagne and serve."]	Pineapple and orange slices	Clear ice	—	—	—	—	Daly presents this as one of his latest original concoctions.	—	—	—
8023	1222	—	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	104	1935 Old Waldorf-Astoria Bar Book.md	["Build in a Collins glass and serve."]	—	Ice	—	—	—	—	First concocted when the automobile was a novelty.	—	—	—
8225	1222	—	The Artistry of Mixing Drinks	Frank Meier	1936	24	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Stir well and serve."]	—	—	—	—	—	—	—	—	—	—
2766	1223	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	118	1903 Daly's Bartenders' Encyclopedia.md	["Put the lime juice, ice, and Scotch whiskey into a high ball glass.", "Fill with ginger ale and serve with a bar spoon."]	—	Lump ice	—	—	—	—	Daly explicitly presents it as a gentler way to take whiskey without its plain harshness.	—	—	—
2969	1223	Applegreen 1904 No. 1	Applegreen's Bar Book	John Applegreen	1904	63	1904 Applegreen's Bar Book by John Applegreen.md	["Build the ice, Scotch whisky, lime juice, and imported ginger ale in a tall thin glass.", "Stir well with a long barspoon and serve."]	—	1 lump	Lime and ginger rise over the whisky.	This is one of the most important late-Applegreen entries because it points directly toward durable modern highball logic rather than merely preserving older family forms.	The finish is spicy, citrusy, and smoky-refreshing.	A clearly modern Scotch-lime-ginger highball in early twentieth-century form.	—	—	—	—
3501	1223	—	Louis' Mixed Drinks with Hints for the Care & Serving of Wines	Louis Muckensturm	1906	97	Louis' Mixed Drinks by Muckensturm (1906).md	["Place the lemon peel in a lemonade-glass over a lump of ice, add the spirit, fill with imported ginger ale, and serve."]	—	Ice	—	—	—	—	—	—	—	—
3819	1223	Didier 1909	The Reminder	Jacob A. Didier	1909	89	1909 The Reminder by Jacob A. Didier (3rd edition).md	["Build over the ice with the juice of half a lime and a drink of Scotch whiskey.", "Fill up with ginger ale and serve with a bar spoon in the glass."]	—	1 piece	—	—	—	—	This is historically important because it fixes a widely surviving Scotch-and-ginger-ale long drink in a concise pre-war form.	—	—	—
4602	1223	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	41	1912 Wehman Bros.md	["Build the drink over ice with Scotch whiskey and lime juice, fill with ginger ale, stir, and serve."]	—	Ice	—	—	—	—	—	—	—	—
5662	1223	Down the Hatch 1920	Down the Hatch	"Paul"	1920	17	1920 Down the Hatch.md	["Fill the glass with ginger ale."]	—	—	—	—	—	—	This matters because it gives us another direct post-war Mamie Taylor checkpoint after Didier.	The continued simple squeeze-and-fill grammar is what matters here.	—	—
5876	1223	Harry of Ciro's 1923	Harry of Ciro's ABC of Mixing Cocktails	Harry of Ciro's	1923	61	1923 Harry of Ciro's ABC of mixing cocktails (second impression).md	["Put a slice of lemon and two pieces of ice in a large tumbler.", "Add gin and Schweppe's ginger ale, then stir slightly."]	Slice of lemon	Ice	—	—	—	—	This matters because it preserves a clean London 1923 Mamie Taylor checkpoint in a very simple branded ginger-ale form.	The slight stir and bottled ginger-ale service are the key practical details here.	—	—
6133	1223	About Town 1925	About Town Cocktail Book	Joe Fitchett	1925	26	1925 About Town Cocktail Book by Joe Fitchett.md	["Stir well and serve."]	—	1 lump ice	—	—	—	—	This matters because it preserves the classic Scotch-and-ginger-ale highball branch in a 1925 social source.	—	—	—
6517	1223	Gin version	Barflies and Cocktails	Harry McElhone and Wynn	1927	50	1927 Barflies and Cocktails.md	["Put the lemon slice and ice into a large tumbler, add gin and ginger ale, and stir slightly."]	Lemon slice	2 pieces ice	—	—	—	—	This matters because it preserves a gin-based Mamie Taylor branch rather than the more familiar Scotch version.	—	—	—
2768	1224	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	119	1903 Daly's Bartenders' Encyclopedia.md	["Shake the port wine, fresh egg, raspberry syrup, fine ice, and rich fresh milk well.", "Pour into a straight thin bar glass, sprinkle a very small quantity of ground cinnamon on top, and serve."]	Ground cinnamon	Fine ice	—	—	—	—	Daly includes a long restorative origin story about a Rhode Island woman rebuilding her strength with it.	—	—	—
2769	1225	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	121	1903 Daly's Bartenders' Encyclopedia.md	["Put the cocoa, sugar dissolved in a little hot water, Cognac, and St. Croix rum into a large china mug.", "Fill with hot milk, stir well, and serve with a spoon."]	—	—	—	—	—	—	Daly calls it a recent cold-weather resuscitator and nourishing stimulant.	—	—	—
2770	1226	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	121	1903 Daly's Bartenders' Encyclopedia.md	["Stir the wormwood bitters, ginger cordial, Tom gin, Scotch whiskey, and fine shaved ice well.", "Strain into a cocktail glass, add a cherry, twist orange peel on top, and serve."]	Cherry and expressed orange peel	Fine shaved ice	—	—	—	—	—	—	—	—
3198	1226	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	155	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Mix the lemon juice, sloe gin, creme Yvette, and fine ice.", "Strain into a cocktail glass, add a cherry, and serve."]	Cherry	Fine ice	—	—	—	—	—	—	—	—
4350	1226	—	The Buffet Blue Book	John H. Considine	1912	44	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, lemon juice, gum syrup, orange bitters, and sloe gin well in a mixing glass.", "Strain into a cocktail glass, add pineapple, and serve."]	Pineapple	Ice	—	—	—	—	—	—	—	—
4494	1226	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	18	1912 Wehman Bros.md	["Partly fill the glass with cracked ice, add the vermouth, gum, orange bitters, and sloe gin, stir in the manner of a Manhattan, strain into a cocktail glass, garnish with a cherry, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4797	1226	—	Bartenders' Manual	Bartenders Association of America	1913	22	1913 Bartenders' Manual (Bartenders Association of America).md	["Mix with fine ice, strain into a cocktail glass, and add a cherry."]	Cherry	Fine ice	—	—	—	—	—	—	—	—
2771	1227	—	Daly's Bartenders' Encyclopedia	Tim Daly	1903	122	1903 Daly's Bartenders' Encyclopedia.md	["Put the Angostura bitters in a sherry glass.", "Fill with good sherry wine and serve."]	—	—	—	—	—	—	Daly explicitly frames it as a delightful and exhilarating appetizer.	This is plain fortified-wine service lifted by bitters rather than a mixed cocktail proper.	—	—
2772	1228	Plain Service	The Complete Buffet Guide	V. B. Lewis	1903	15	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Pour the absinthe into a large bar glass.", "Allow water to drop slowly into the glass until full."]	—	—	Anise and alpine herbs dominate before dilution fully opens the spirit.	Lewis is explicit that absinthe should not be used casually in preparation. This preserves the drink as a ritualised service rather than an all-purpose modifier.	The finish is cool, louched, and herbal-bitter.	A disciplined absinthe service preserved as its own bar form.	—	Lewis explicitly warns not to use absinthe in any preparation unless the customer orders it.	—	—
2773	1228	American Method	The Complete Buffet Guide	V. B. Lewis	1903	16	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Put the shaved ice, gum syrup, absinthe, and water into a shaker.", "Shake until the outside of the shaker is covered with ice.", "Strain into a large champagne glass and serve."]	—	—	The aroma is cooler and sweeter than the plain service form.	This turns absinthe service toward the American chilled-sweetened style without fully becoming a frappe.	The finish is cold, herbal, and slightly sweet.	A sweetened American absinthe service positioned between ritual and mixed drink.	—	—	—	—
2774	1228	French Method	The Complete Buffet Guide	V. B. Lewis	1903	16	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Pour the absinthe into the glass.", "Fill the bowl of the absinthe glass with shaved ice and the balance with water.", "Elevate the bowl and let the contents drip into the absinthe until the colour shows a sufficiency.", "Pour into a large bar glass."]	—	—	The louched spirit gives a clean anise-and-herb aroma as the water opens it gradually.	The value here is not only flavour but procedure: Lewis preserves the performative French drip as a professional service style.	The finish is long, dry, and aromatic.	A ritual French absinthe service preserved as procedure as much as recipe.	—	Lewis describes the use of a glass with a centre-hole bowl for the dripping method.	—	—
2775	1228	Italian Style	The Complete Buffet Guide	V. B. Lewis	1903	16	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Put the absinthe, cracked ice, maraschino, and anisette into a large bar glass.", "Pour in ice water, stir slowly with a spoon, and serve."]	—	Cracked ice	Anise is softened by maraschino and additional sweet-anise liqueur.	This is a more confectionary, seasoned absinthe service that sits closer to the cocktail and cordial worlds than the plain or French methods.	The finish is sweet-herbal and louched.	A liqueur-seasoned Italian absinthe service from the decorative side of the ritual.	—	—	—	—
3003	1228	American Style	Drinks as They Are Mixed	Paul E. Lowe	1904	12	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the gum syrup, absinthe, water, and finely shaved ice to a shaker.", "Shake until the shaker is frosted and strain into a large champagne glass."]	—	Finely shaved ice	The aroma is sharply anise-led and cold.	Lowe's American service is more aggressively chilled and integrated than a drip, which makes it a good checkpoint in the practical bar handling of absinthe.	The finish is cold, herbal, and drying.	A hard-shaken American absinthe service from the practical bar branch.	—	—	—	—
3004	1228	French Style	Drinks as They Are Mixed	Paul E. Lowe	1904	12	1904 Drinks as they are Mixed by Paul E Lowe.md	["Place the absinthe in a thin bar glass.", "Fill the bowl of the absinthe glass with shaved ice and water.", "Allow the contents to drip until the colour indicates proper dilution and serve."]	—	Shaved ice	The louched aroma is cool, herbal, and anise-heavy.	The French method matters historically because it preserves ritual dilution as part of the recipe rather than merely one serving option among many.	The finish is soft, cold, and licorice-dry.	A ritual drip-service absinthe preserving the classic French branch.	—	—	—	—
3005	1228	Italian Style	Drinks as They Are Mixed	Paul E. Lowe	1904	12	1904 Drinks as they are Mixed by Paul E Lowe.md	["Add the absinthe, cracked ice, maraschino, and anisette to a large bar glass.", "Pour in ice water, stir slowly with a spoon, and serve."]	—	Cracked ice	The anise profile is softened by cherry sweetness.	The Italian form is a good reminder that absinthe service could slip toward liqueur embellishment and after-dinner richness without ceasing to be recognisably absinthe.	The finish is sweet, herbal, and cool.	An embellished absinthe service from the sweeter continental branch.	—	—	—	—
2782	1229	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	19	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Fill the glass with shaved ice.", "Add the sugar, pineapple syrup, and California wine and stir well.", "Dress with fruit, gently pour a little port on top, and serve with a straw."]	Seasonal fruit	—	Cool wine, pineapple syrup, and floating port make the aroma unusually layered for a cobbler.	Lewis shows the cobbler family still evolving through syrup and layered-wine embellishment rather than simply repeating the old sherry model.	The finish is cool, fruity, and wine-led.	A dressed wine cobbler from the family’s later embellished branch.	—	—	—	—
4258	1229	—	The Buffet Blue Book	John H. Considine	1912	26	1912 The Buffet Blue Book bu John H Considine.md	["Build the ice, sugar, orange juice, and California wine in a large bar glass and stir well.", "Fill up with ice, dash with claret, dress with fruit, and serve with a straw."]	Fruit	Ice	—	—	—	—	—	—	—	—
4744	1229	—	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	12	1912 Wehman Bros.md	["Add the sugar, pineapple syrup, and California wine to a large bar glass, fill with fine ice, stir well, float a little wine on top, decorate with fruit, and serve with a straw."]	—	Ice	—	—	—	—	—	—	—	—
5460	1229	Bullock 1917	The Ideal Bartender	Tom Bullock	1917	27	1917 The Ideal Bartender by Tom Bullock.md	["Fill a tall, thin glass nearly full of shaved ice.", "Stir with the ingredients, ornament with fruit, and serve with straws."]	Fruit	Shaved ice	—	—	—	—	This matters because Bullock preserves a general California wine cobbler branch rather than only named imported-wine versions.	The simple orange-and-sugar dressing is part of the cobbler grammar and should stay visible.	—	—
5519	1229	1918 Home Brewed, How to Mix Drinks opening section	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Fill glass with finely shaved ice, stir with sugar, orange juice, and California wine, dress with fruit, top with port, and serve with a straw."]	Fruit	Finely shaved ice	—	—	—	—	—	—	—	—
2785	1230	V. B. Lewis 1903	The Complete Buffet Guide	V. B. Lewis	1903	19	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Place the bottle in a champagne cooler.", "Fill with shaved ice and salt.", "Whirl the bottle until the wine becomes almost frozen."]	—	—	Very cold champagne mutes aroma at first, then releases crisp wine notes as it warms slightly.	This is another useful service entry because it records temperature treatment as the essence of the drink rather than any added ingredient.	The finish is brisk, icy, and vinous.	A near-frozen champagne service where handling, not composition, defines the drink.	—	—	—	—
3381	1230	—	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	221	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Place the bottle in a champagne cooler filled with shaved ice and salt.", "Whirl the bottle until the wine becomes almost frozen and serve."]	—	Shaved ice and salt	—	—	—	—	—	—	—	—